Gingerbread Thumbprint Cookies

Print Recipe

5 from 25 votes

Gingerbread Thumbprint Cookies

Prep Time15

Cook Time10

Filling and Icing15

Course: Cookies

Cuisine: American

Servings:

Calories: 226kcal

Author: Raquel Pineira

Ingredients

Cookies

¾ cup unsalted butter softened to room temp
¾ cup sugar
2 tablespoons light brown sugar
½ cup molasses
1 egg
3 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
⅓ cup sugar

Cookie Filling

1 cup white chocolate chips
4 ½ teaspoons milk
1 teaspoon molasses
⅛ teaspoon ground ginger
⅛ teaspoon ground cinnamon

Icing Topping

⅓ cup white chocolate chips
2 teaspoons milk

Instructions

in a medium sized bowl, whisk together the flour, ginger, cinnamon, salt and baking soda and set aside.
In another medium sized bowl using a hand mixer, beat the butter, sugar and brown sugar on medium speed for around 3-4 minutes.
Beat in the molasses until well mixed and then beat in the eggs and vanilla extract. With a spatula wipe down the sides of the bowl and mix again to make sure everything is combined.
With the mixer on low, beat the flour mixture into the wet ingredients little by little, once done cover with plastic wrap and place in the fridge for around 1 hour.
Preheat oven to 350° and line a large baking sheet with parchment paper.
Using a cookie scoop or an ice cream scoop, scoop out about 1 tablespoon worth of dough and roll into a ball, place on the baking sheet and repeat, leaving about an inch apart in between the balls.
Using a ½ teaspoon measuring spoon, spraying the bottom of it with non stick cooking spray, press down in the middle of the dough just a bit. (do not go all the way to the baking sheet) if the dough keeps sticking to the measuring cup you can use your knuckle to make the dips.
Sprinkle the sugar all over the tops and sides of the cookie dough. Bake cookies for 8-10 minutes.
Once they come out the oven using a 1 tablespoon measuring cup, press down slightly in the middle of the cookies to make the dips again. Let them cool before putting the filling in.
While those cool make the filling. In a small sauce pan over medium to low heat, melt the white chocolate chips, milk, ginger, cinnamon and molasses.
Carefully spoon around 2 teaspoon worth of the filling into the intentions of the cookies. If the chocolate gets a little hard in the pot just reheat slightly. Let the cookies and filling cook for about 10 minutes.
Once they are done cooking, make the topping, in a small sauce pan over medium to low heat, melt the white chocolate chips and milk together, stirring until smooth. Spoon and carefully drizzle the chocolate over the cookies. Let them cool once again and serve!

Notes

Store in an airtight container for 2-3 days on the counter.
You can let the dough sit in the fridge overnight.
You can roll the dough balls in sugar before you make the indents on them. Just skip greasing the measuring cup.

Nutrition